Potato, Parsnip, Chestnut And Sage Terrine Recipe

Cooking Directions

• STEP 1.Preheat the oven to 180°C (350°F) and grease a terrine mold with butter.
• STEP 2.In a saucepan, heat the cream, milk, sage leaves, garlic, salt, and pepper until simmering. Remove from heat and let it infuse for 10 minutes.
• STEP 3.Meanwhile, peel and thinly slice the potatoes and parsnips.
• STEP 4.Layer the sliced potatoes, parsnips, and chestnuts in the greased terrine mold, alternating the layers and seasoning with salt and pepper.
• STEP 5.Strain the infused cream mixture and pour it over the layered vegetables, ensuring it covers them completely.
• STEP 6.Cover the terrine mold with foil and bake in the preheated oven for 1 hour.
• STEP 7.Remove the foil and bake for an additional 30 minutes or until the top is golden and the vegetables are tender.
• STEP 8.Allow the terrine to cool slightly before unmolding and slicing. Serve warm or at room temperature.

Cooking Tips

• Use a mandoline or a sharp knife to slice the potatoes and parsnips thinly and evenly for even cooking.
• If you can't find fresh chestnuts, you can use vacuum-packed or canned chestnuts.
• For a vegetarian version, you can substitute the cream and milk with vegetable broth or plant-based cream.
• Garnish the sliced terrine with fresh sage leaves for an extra touch of elegance.

Storage and Serving

• This terrine is best served warm or at room temperature.
• If you have any leftovers, store them in an airtight container in the refrigerator.
• Reheat the terrine slices in a preheated oven at 180°C (350°F) for 10-15 minutes or until heated through.
• Consume the leftovers within 2-3 days for optimal freshness.